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The little seeds are smaller than sesame, and they have a little hairlike projection on the end. They don't taste like sesame but have a mild flavor all their own.


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Yoghurt is indeed used in some Indian curries. After preparing the curry paste just add yoghurt and stir. Stirring is important. Stir well till the yoghurt blends in with the curry paste into a smooth curry or it will separate. Yoghurt is not suitable for all curries in general. Add it if for a little sour flavour in the curry.


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It depends on what you are cooking, yogurt is used as marinade for few barbeque dishes like tandoori chicken,paneer tikka and it's used in making curries in many dishes as Srilekha mentioned. Yogurt is added at the end and is cooked no more than 2-5 mins for the simple reason it seperates water when cooked on high tempreture and reduces it's sourness and ...



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